Ingredients
120 g all-purpose flour
2.5 ml seasoned salt
2.5 ml ground black pepper
900 g London broil
30 ml olive oil
salt and ground black pepper to taste
2 cans (411 g each) Italian-style diced tomatoes, undrained
240 ml beef stock
120 g diced celery
2 small onions, diced
3 carrots, diced
1 green bell pepper, diced
Directions
Step 1
In a small bowl, mix the flour, seasoned salt, and 2.5 ml of pepper.
Step 2
Place the London broil on a cutting board. Sprinkle the flour mixture over the top and coat the beef. Cover with plastic wrap and tenderize the steak by gently pounding it with a mallet or the back of a ladle.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned, about 10 minutes. Season with salt and pepper. Add the undrained diced tomatoes, beef stock, celery, onions, carrots, and bell pepper. Stir well and bring to a boil.
Step 4
Cover the Dutch oven, reduce the heat to low, and simmer for 1 hour, stirring occasionally. Crack the lid open about 1.25 cm to let the steam escape. Continue to simmer until the beef is tender, about 1 hour more.